{"id":638,"date":"2020-09-15T18:28:02","date_gmt":"2020-09-15T18:28:02","guid":{"rendered":"https:\/\/alkascore.com\/?p=638"},"modified":"2021-01-26T08:02:41","modified_gmt":"2021-01-26T08:02:41","slug":"acid-alkaline-bacon-pral-list","status":"publish","type":"post","link":"https:\/\/alkascore.com\/acid-alkaline-bacon-pral-list\/","title":{"rendered":"Acid-Alkaline Bacon PRAL List"},"content":{"rendered":"

Bacon has a relatively small range of PRAL acidity values. Depending mainly on the meat it is cured from. Except the USDA bacon category includes salt pork. Which has a much lower acid load. But it isn’t bacon – it’s salted pork belly (hence the high calories per 100 grams).<\/p>\n

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Before you use this PRAL Bacon List, you must understand and agree to PRAL Food Lists Principles<\/a><\/p>\n

Acid-Alkaline Bacon List<\/h2>\n

I list bacon with the lowest PRAL index first. Because these have the lowest acid load. So the least acid-forming foods show first. But you can click the food table headings to change sort order.
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Main food description <\/th>Energy (kcal per 100 g) <\/th>PRAL
(100 g) <\/th>		PRAL ( 100 calories ) <\/th><\/tr><\/thead>
Beef, bacon, cooked <\/td>449 <\/td>14.60 <\/td>3.25 <\/td><\/tr>
Beef, bacon, reduced sodium, cooked <\/td>541 <\/td>25.00 <\/td>4.62 <\/td><\/tr>
Bacon, NS as to type of meat, cooked <\/td>468 <\/td>19.55 <\/td>4.18 <\/td><\/tr>
Bacon, NS as to type of meat, reduced sodium, cooked <\/td>253 <\/td>8.00 <\/td>3.16 <\/td><\/tr>
Pork bacon, NS as to fresh, smoked or cured, cooked <\/td>468 <\/td>19.55 <\/td>4.18 <\/td><\/tr>
Pork bacon, NS as to fresh, smoked or cured, reduced sodium, cooked <\/td>541 <\/td>25.00 <\/td>4.62 <\/td><\/tr>
Pork bacon, smoked or cured, cooked <\/td>468 <\/td>19.55 <\/td>4.18 <\/td><\/tr>
Bacon or side pork, fresh, cooked <\/td>468 <\/td>19.55 <\/td>4.18 <\/td><\/tr>
Pork bacon, smoked or cured, reduced sodium, cooked <\/td>541 <\/td>25.00 <\/td>4.62 <\/td><\/tr>
Salt pork, cooked <\/td>750 <\/td>1.61 <\/td>0.21 <\/td><\/tr>
Turkey bacon, cooked <\/td>368 <\/td>12.96 <\/td>3.52 <\/td><\/tr>
Turkey bacon, reduced sodium, cooked <\/td>253 <\/td>8.00 <\/td>3.16 <\/td><\/tr>
Bacon bits <\/td>476 <\/td>16.88 <\/td>3.55 <\/td><\/tr><\/tbody><\/table><\/div><\/p>\n

For the bacon category, the average PRAL values are 16.56 per 100 grams and 3.65 per 100 calories. To put this in context, compare with other protein foods in the Food Category List<\/a>.
\n\"Bacon\"<\/p>\n

Your Alkaline Bacon<\/h2>\n

Remember, factors such as growing conditions, variety, and preparation methods affect all food nutrients. USDA database values are an average of many samples. So your PRAL values for bacon will vary from day to day. But they are always an estimate of actual acid load on your kidneys. Which I explain more in the notes about PRAL principles on the category list page.<\/p>\n

Leave Acid-Alkaline Bacon PRAL List to browse the Complete PRAL Food Category List<\/a>.<\/p>\n

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Acid-Alkaline Bacon PRAL List Related Topics<\/h2>\n

Please remember: to find more related pages that are relevant to you, use the search box near the top of every page.
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Common Terms: bacon<\/a>, Enduring Nutrient Facts<\/a><\/p>

Other posts that include these terms:<\/h3>